Steps to Make It

Make the Cake:

In a bowl, combine the flour, baking powder, salt, nutmeg, and cinnamon. Blend well and set aside.

In a mixing bowl with an electric mixer, beat the butter and brown sugar together until fluffy, about 2 to 3 minutes. Beat in the eggs and vanilla until smooth and well blended.

Add the flour mixture and sweet potatoes to the first mixture and beat on low speed until well blended.

Stir in the 1/2 cup of chopped pecans.

Spoon the batter into the prepared loaf pan.

Bake the cake for 50 to 60 minutes, until a toothpick comes out dry when inserted in the center of the loaf.

Cool in the pan on a rack for 10 minutes. Remove from the pan and cool completely on a rack.

Make the Frosting:

Gather the ingredients.

In a medium bowl with an electric mixer, beat the cream cheese with the butter until smooth and well blended. Slowly beat in the confectioners' sugar and vanilla.

Frost the top of the cake. Sprinkle with toasted coconut or chopped pecans, if desired.

Serve and enjoy!

Tips

Toasted Coconut: Put about 1/3 to 1/2 cup of coconut in a dry skillet over medium heat. Cook, stirring and turning constantly until the coconut is lightly browned and aromatic, about 5 to 8 minutes.

Toasted Pecans: Spread about 1/2 cup of pecan halves in a dry skillet and place it over medium heat. Cook, stirring, for just a few minutes, or until the pecans begin to smell toasty and darken just a bit. Remove immediately to a plate and then chop them coarsely.